Image Source: Heleen Meyer
Introduction
Boontjiesop is a traditional South African bean soup made with sugar beans simmered with vegetables, spices, and sometimes meat until thick and hearty. Known for its rich flavour and comforting texture, it is a staple winter dish often enjoyed at home or sold at markets. Unlike lighter soups, boontjiesop is filling, wholesome, and packed with protein and flavour.Tips & Techniques
- Soak dried beans: Overnight soaking reduces cooking time and improves texture.
- Simmer slowly: Low and slow cooking helps develop deep flavour.
- Mash for thickness: Lightly mash some beans to create a thicker, creamier soup.
- Season gradually: Add salt towards the end to avoid tough beans.
- Use bones or bacon: Adds richness and a smoky depth.
Delicious Variations
Flavour Variations
- Classic meaty: Add beef bones or stewing beef for a rich broth.
- Vegetarian: Skip the meat and use vegetable stock.
- Curry twist: Add mild curry powder for extra warmth.
- Spicy version: Include chilli or cayenne for heat.
Serving Suggestions
- With bread: Serve with fresh bread or rolls for dipping.
- At markets: Popular as a warm, comforting takeaway meal.
- As a main meal: Filling enough to enjoy on its own.
- Next-day meal: Tastes even better after flavours develop overnight.
Frequently Asked Questions (FAQs)
Q1: What is boontjiesop?
A thick bean soup made with sugar beans, vegetables, and sometimes meat, popular in South Africa.Q2: Can I use canned beans?
Yes, canned beans save time and reduce cooking to under an hour.Q3: Why are my beans still hard?
They may need more cooking time or were not soaked long enough.Q4: Can I freeze boontjiesop?
Yes, it freezes well and can be reheated later.Lighter & Free-From Options
- Low-fat: Skip fatty meats and use lean protein or none at all.
- Vegetarian/vegan: Use vegetable stock and no meat.
- Lower sodium: Use low-salt stock and season lightly.
Nutritional Notes & Cultural Background
Boontjiesop is nutrient-dense and budget-friendly, rich in plant protein, fibre, and essential minerals. It holds a strong place in South African food culture, especially during colder months, and is often sold at markets and community gatherings as an affordable, satisfying meal.In Summary
Boontjiesop is a hearty, flavourful bean soup made with simple ingredients and slow-cooked to perfection. It is a comforting and traditional South African dish, perfect for warming up and feeding a crowd on a budget.
Boontjiesop
Boontjiesop. Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingredients
- 2 cups dried sugar beans (or canned if you’re short on time)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 potatoes, cubed
- 1–2 tomatoes, chopped (or 1 can chopped tomatoes)
- 1–2 beef or vegetable stock cubes
- 1–2 cups chopped cabbage (optional)
- 1 tbsp oil
- 1 tsp paprika
- 1 tsp mixed herbs
- Salt and pepper to taste
- 1.5–2 L water
- Soup bones or stewing beef (optional)
- A bit of bacon or ham (optional)
Instructions
- 1. Prep the beans: If using dried beans, soak them overnight in water. Drain and rinse before cooking.
- 2. Start the base: Heat oil in a pot. Fry the onion until soft, then add garlic and cook for about 1 minute.
- 3. Add meat (optional): If using bones, beef, or bacon, add now and brown slightly for extra flavour.
- 4. Build the soup: Add beans, tomatoes, carrots, potatoes, cabbage, spices, and stock cubes.
- 5. Simmer: Pour in water, bring to a boil, then reduce heat and simmer for about 1.5–2 hours (until beans are soft).If using canned beans, only simmer for about 30–40 minutes.
- 6. Adjust texture: Mash some of the beans against the side of the pot to thicken the soup.
- 7. Season and serve: Taste and adjust salt and pepper. Serve hot with bread.